Lentil Soup with Italian Meatballs
As the weather gets colder, soup becomes more than a staple in our home. I make this recipe every holiday season because it freezes well so I can make it in advance and I can serve a lot of people for lunch. Freeze in 1 qt containers that are stackable so your freezer doesn’t get overwhelmed with different sized containers. I rarely thaw this soup. Just zap in the microwave for 2 minutes to loosen it from the container and set the frozen chunk in a saucepan. Heat over low heat for about 25 minutes and it is ready to serve. Heat up some crusty bread while the soup is warming then serve alongside the soup. This soup is perfect for a cold rainy afternoon.
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Lentil Soup with Italian Meatballs
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2 T olive oil
1 c onion, diced
1 c carrot, diced
1 c celery, diced
1 lg. clove garlic, minced
2 t oregano, dried
1 t thyme, dried
1.25 lbs. hot Italian links
1 lb. lentils
10.5 c chicken broth, less sodium
1 (14.5 oz) can diced tomatoes with basil, garlic & oregano (no salt added)
Salt & pepper to taste
Parsley Pesto (recipe follows)
Grated Parmesan cheese
Serve with hot crusty bread
Remove the casings from the sausage links. Pinch off about 1 inch of sausage and roll into a ball using the palms of your hands. Make all the meatballs and set aside. Heat a large stock pot over medium heat. Sauté the onion, carrots and celery until softened about 5 minutes. Add the garlic and sauté for 30 seconds. Add the oregano, thyme, chicken broth, and tomatoes and bring to a boil. Reduce heat to low and add the lentils and the meatballs. Simmer uncovered for about 35-40 minutes until the lentils are soft. Season with salt and pepper to taste. While the soup is simmering heat the bread in the oven and make the pesto.
Parsley Pesto
1 c parsley leaves
2 T pine nuts
¼ c Parmesan cheese
¼ c olive oil
1 sm. Garlic clove, minced
Salt & Pepper to taste
In a food processor add the parsley, pine nuts, Parmesan and garlic. Pulse until finely chopped. While motor is running slowly add the olive oil. Season with salt and pepper to taste.
Assembly: When soup is ready stir in the pesto and ladle into bowls. Garnish with grated Parmesan cheese. Serve with hot crusty bread.
Serves 8-10
